Oven Roasted Pulled Pork for a Crowd

I received product and a gift card from Southern Kitchen in order to create my recipe and relate my experience of their product to you. All opinions are my own.

Oven Roasted Pulled Pork for a Crowd! My favorite Southern dish, gets the winter treatment… with the perfect brine and dry rub spice blend. Perfect for large groups during the holiday season.

Where are you from? For me, that always seems like a trick question. I mean, I’ve lived in Charlotte, NC since I was three. But in Charlotte, where so many people are transplants, it’s tough to get away saying you’re from Charlotte. Because if you do happen to run into a native, the second question is, “So which hospital were you born in?”

Crazy, right? So the simple “Where are you from?” always leads to an explanation of how I’ve lived here for over 30 years. But don’t worry. I know my place. My ancestors were Yankees. Sorry, y’all.

My parentage may be midwestern, but you know what’s not? Pretty much everything else about me, including my favorite recipes. When asked to prepare a favorite Southern dish featuring a product from Southern Kitchen? I didn’t have to think too hard.

I looooove pulled pork. In the summer, we cook it on the smoker. We’ll spend all day outside, smoking a pork shoulder and dipping in the pool with a cold one as necessary. And it’s necessary a lot. 😉

In the winter, however, I like to make my pulled pork in the oven. I think it takes a little more love when you roast the pulled pork in the oven. I always brine it and combine a slew of spices for a dry rub. But the result is amazing. And with my Cristel Strate 3-ply Stainless Steel Roaster from Southern Kitchen, it comes out perfectly every time.

It takes a little forethought to make this recipe; you need time to brine the pork shoulder and roast it. But, it’s absolutely perfect for the holidays. You’ll be able to feed a full house with this recipe! Eat it pork plate-style, or serve on tacos, in soup, or make a fabulous pulled pork pizza! I’ve also added it to a breakfast hash for a hearty start to the day!

Oven Roasted Pulled Pork

First combine all of the ingredients for the dry rub and set aside. Next, mix all of the brine ingredients together. You can do this in VERY large dutch oven or 2 gallon resealable bag. Carefully add the pork shoulder and refrigerate for at least 12 hours.

Preheat the oven to 225 degrees Fahrenheit. Remove the pork shoulder from the brine and place it into your roaster, fat side up. Pat it dry, then generously massage the dry rub over the surface of the pork.

If you use an oven probe, the oven will automatically turn off once the desired temperature is reached.

Place the roaster in the oven, and insert a digital thermometer into the thickest part of the meat (ensuring it doesn’t touch bone). If your oven has a temperature probe, now is the time to use it! Cook the pork shoulder until the internal temperature reaches 200 degrees. Then, turn off the oven and allow the meat to rest in the oven until it reduces 170-180 degrees Fahrenheit.

Carefully remove the pork shoulder from the roasting pan and place on a large rimmed cutting board.

Instructions

First combine all of the ingredients for the dry rub and set aside. Next, mix all of the brine ingredients together. You can do this in VERY large dutch oven or 2 gallon resealable bag. Carefully add the pork shoulder and refrigerate for at least 12 hours.

Preheat the oven to 225 degrees Fahrenheit. Remove the pork shoulder from the brine and place it into your roaster, fat side up. Pat it dry, then generously massage the dry rub over the surface of the pork.

Place the roaster in the oven, and insert a digital thermometer into the thickest part of the meat (ensuring it doesn't touch bone). If your oven has a temperature probe, now is the time to use it!

Cook the pork shoulder until the internal temperature reaches 200 degrees. Then, turn off the oven and allow the meat to rest in the oven until it reduces 170-180 degrees Fahrenheit. It took my pork shoulder about 10 hours.

Carefully remove the pork shoulder from the roasting pan and place on a large rimmed cutting board. Shred with two forks and enjoy however you wish!

Southern Kitchen believes that, in the South, more than just food gets made in the kitchen. Families are strengthened and friendships are formed. Longstanding traditions are passed down and new traditions are started.

At the hub of it all is our recipe collection, a carefully curated and expansive collection of recipes that we are continuously testing, improving and growing. Please submit your Southern recipe here for a chance to win a curated prize from their Shoppe, as well as publication on their site and social media channels!

Be sure to stock up on your cookware and table top decor with Southern Kitchen and save $10 off your $50 purchase using the promo code WELCOME10! Merry Christmas!

About Katie

Hi y'all! I'm Katie the creator, photographer, recipe developer and general mayhem manager of Forks and Folly! Join me, my husband and my three boys as we create masterpieces of fun in and out of the kitchen! Contact me through the links above to connect and learn more about working with Forks and Folly!

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